If I could only make one noodle dish…

By Rainbow Plant Life · 20 min

Ingredients

Instructions

1. Cook the udon in boiling water for 1 minute less than the package says, loosening the bundle with chopsticks and cooking 30 seconds more for fresh noodles. Reserve some of the noodle water, then drain.
2. Whisk the gochujang, sesame oil, soy sauce, mirin or vinegar, sugar and gochugaru (if using) into a sauce. Set aside.
3. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the scallion whites and greens, garlic, ginger and bell pepper (if using), with a pinch of salt. Cook 1 to 2 minutes.
4. If using Napa cabbage, add it now with a pinch of salt and stir-fry for 3 minutes, until reduced and tender but not soft.
5. Add the sauce and sesame seeds and let them sizzle. Add the noodles and toss to coat. If dry, add a spoon or two of noodle water. Cook 1 to 2 minutes, until the sauce clings to the noodles.
6. Off the heat, stir in the Thai basil (or cilantro) and a drizzle of toasted sesame oil.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicGingerScallionBell pepperBrown sugarGochujangUdon noodle